Vegan Protein Burger
1.0 Unit(s)
Whole-wheat Burger Buns
2.0 ml
Walnut Oil
30.0 grams
Iceberg Lettuce
10.0 grams
Rocket leaves
60.0 grams
Carrots
30.0 grams
Tomato
20.0 grams
Green Lime
3.0 grams
Basil Leaves
1.0 Unit(s)
Protein Burger Patty by Let's Cook
40.0 grams
Vegan Tahina Spread by Let's Cook
- Time : 30.0 mins |
- Calories: 403.0 kcal |
- Protein : 19.0 g |
- Fat : 7.0 g |
- Carb. : 68.0 g
Prepare the ingredients
1. Peel the carrots and remove ribbons using the peeler.
2. You can choose to grate or cut the carrots in any desirable shape
3. Cut the basil leaves roughly
4. Slice the tomatoes for the burger
5. Wash and cut the lettuce leaves in large pieces for the burger
6. Wash and dry the rocket leaves
2. You can choose to grate or cut the carrots in any desirable shape
3. Cut the basil leaves roughly
4. Slice the tomatoes for the burger
5. Wash and cut the lettuce leaves in large pieces for the burger
6. Wash and dry the rocket leaves
Cooking
1. Cut the Burger bun into half and lightly toast on a pan. Keep aside for the assembly of the burger.
2. Heat a small pan and add olive oil to it. Grill the protein burger patty on the pan, just to get some color
3. Place the burger patty in a pre-heated oven at 180 C for 5 to 7 minutes to finish cooking
4. Remove and keep aside for assembly of the burger
2. Heat a small pan and add olive oil to it. Grill the protein burger patty on the pan, just to get some color
3. Place the burger patty in a pre-heated oven at 180 C for 5 to 7 minutes to finish cooking
4. Remove and keep aside for assembly of the burger
Assembly
1. Spread the vegan tahina sauce on the burger buns
2. Place the lettuce and tomato slices on the inverted bun after the tahina sauce
3. Place the cooked burger patty on top of the tomato slices
4. Toss the rocket leaves with some olive oil, lemon juice, salt and pepper. Put this on top of the burger patty
5. Drizzle more of the tahina sauce on the rocket leaves if needed and place the top of the bun on it. Use a tooth pick to keep this assembly in place
2. Place the lettuce and tomato slices on the inverted bun after the tahina sauce
3. Place the cooked burger patty on top of the tomato slices
4. Toss the rocket leaves with some olive oil, lemon juice, salt and pepper. Put this on top of the burger patty
5. Drizzle more of the tahina sauce on the rocket leaves if needed and place the top of the bun on it. Use a tooth pick to keep this assembly in place
Serve
Mix the carrot shavings or ribbons with fresh lime juice, chopped basil leaves and walnut oil. Season as required with salt and pepper. Serve the salad as a garnish with the assembled burger on a dinner plate.